Recipe for: Pasta with basil pesto and young asparagus (for May Day) - photo 1
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Recipe for: Pasta with basil pesto and young asparagus (for May Day)

Pikantne Additions May Day 50 min Medium 7 wyświetleń ~19.96 PLN * - (0)
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Description

Creamy and aromatic pasta with homemade basil pesto, served with young asparagus — the perfect addition to a May Day table. The dish combines classic Italian pesto with a Polish spring twist: bright green asparagus and a light hint of lemon. The pesto is fresh, intense in flavor thanks to garlic and parmesan; the oil adds creaminess, and a bit of pasta cooking water binds the sauce to the pasta. It looks impressive — the vibrant green of the pesto and asparagus, topped with parmesan and lemon zest. It works well as a side dish for grilled dishes, light meats, or as a standalone dish for a picnic.

Ingredients Used

Ingredients (11)

Servings:
4
  • Penne pasta 400 g
  • Olive oil 80 ml
  • Garlic 2 ząbki (~10 g)
  • Parmesan 60 g
  • Lemon juice 30 ml
  • Asparagus 300 g
  • Butter 15 g
  • 🌿 Przyprawy
  • Basil 60 g
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Walnuts 50 g
💰 Szacowany koszt dania: ~19.96 PLN (4.99 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Take out all the ingredients. Gently wash the basil under cold water and dry it with a paper towel or a salad spinner. Wash the asparagus, snapping off the tough, woody ends (by bending them slightly - they will naturally break at the tough point). Grate the parmesan on a fine grater. Squeeze the juice from the lemon.

Ingredients: Basil, asparagus, Parmesan, Lemon juice
Tools: cutting board, sharp knife, grater, strainer. Thoroughly drying the basil is crucial — water will dilute the pesto.

Pesto

2

In a blender, food processor, or mortar, place the basil leaves, crushed garlic, a pinch of salt (about 1 pinch), and, if using, walnuts. Pulse the ingredients briefly until they are finely chopped. Then, with the device running, slowly drizzle in the olive oil until a thick but liquid sauce forms. Add the lemon juice and half of the grated Parmesan, and blend briefly. Taste and season with salt and a bit of pepper.

Ingredients: Basil, Garlic, Olive oil, Parmesan, Lemon juice, Salt, Black pepper
Use a food processor or an immersion blender. If you're doing it manually in a mortar: finely chop the garlic and nuts, grind with salt, gradually add the basil leaves and olive oil. The pesto should have a creamy consistency with small pieces of leaves — it should not be completely smooth or separate.

Cooking pasta

3

In a large pot, bring 4 liters of water to a boil. Add 10 g of salt (about 1 tablespoon), toss in the pasta, and cook according to the package instructions, usually 9–11 minutes for penne; start timing from the moment it boils. Cook the pasta until al dente — it should be soft on the outside, with a slight resistance in the middle.

Ingredients: Penne pasta, Salt
Use a large pot (at least 4 l) and stir the pasta for the first 30 seconds to prevent it from sticking. Drain, but keep 120 ml of the cooking water — it will be useful for thinning the pesto.

Preparing asparagus

4

Cut the asparagus into pieces 4–5 cm long or leave the whole tips for decoration. In a large skillet, heat butter (15 g) over medium heat. Add the asparagus and sauté for 3–5 minutes until they are bright green and tender-crisp. Alternatively: blanch the asparagus in boiling water for 2–3 minutes, then rinse with cold water to stop the color.

Ingredients: asparagus, Butter, Salt
The best is a wide pan with a diameter of 26–28 cm. Do not fry for too long — the asparagus should be crunchy. If the asparagus is very thin, 2–3 minutes will be enough.

Mixing and finishing

5

In a large bowl, place 3/4 of the prepared pesto. Add the drained pasta and 3–4 tablespoons (30–60 ml) of the reserved cooking water, and mix vigorously to coat the pasta with the pesto. Add the sautéed asparagus and gently mix. Season to taste with salt and pepper. If the sauce is too thick, add 1 tablespoon of cooking water at a time until you reach the desired consistency.

Ingredients: Penne pasta, Basil, Olive oil, Parmesan, asparagus, Lemon juice
Use a large, wide mixing bowl. Stir vigorously but gently — do not crush the ingredients. The sauce should be creamy and cling to the pasta, not flow loosely.

Serving

6

Transfer the pasta to a large serving dish or individual plates. Sprinkle with the remaining grated Parmesan and a little lemon zest (grate a medium-sized lemon thinly). Additionally, drizzle with a bit of olive oil and freshly ground pepper. Serve immediately while still warm.

Ingredients: Parmesan, Lemon juice, Olive oil, Black pepper
Use a microplane for the lemon zest, which will add flavor without bitterness. Additionally, you can add chopped walnuts for a contrast in texture.

Options and alternatives

7

If you want a dairy-free version: skip the parmesan and add an additional 20–30 g of walnuts and salt to taste. For a version with a more intense green color, you can add a handful of arugula to the pesto (blend it together with the basil).

Ingredients: Parmesan
Nut-free version: add 1–2 tablespoons of nutritional yeast (if available) or more parmesan. Additionally, you can add toasted seeds (e.g. sunflower) as a topping.

Fun Fact

💡

Pesto comes from Liguria (Italy) and is traditionally made in a mortar; the Italian word 'pesto' comes from 'pestare' — to crush, to grind. In Poland, pesto takes on a spring character thanks to local vegetables, such as fresh asparagus.

Best for

Majówka piknik grill

Tips

🍽️ Serving

Serve on a large platter — pasta with pesto looks beautiful with lemon zest and whole asparagus spears. Complete the plate with fresh salad or pieces of grilled chicken as a main dish. For guests, prepare extra parmesan and a pepper grinder at the table.

🥡 Storage

Store leftover pesto sauce in an airtight jar, a layer of oil on top will prevent it from darkening; in the fridge for up to 4 days. Store pasta with pesto in a closed container for up to 24 hours — reheat in a pan with 1–2 tablespoons of water or oil to prevent it from drying out. Do not freeze pesto with parmesan (texture change), you can freeze the version without cheese.

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